4-6 top round steaks, about 6 ounces (170 g) each

2-3 cloves garlic, finely chopped

1/4 cup (60 ml) lime juice

Salt and freshly ground pepper to taste

3 Tbs (45 ml) olive oil

1 small onion, finely chopped

1/4 cup (60 ml) chopped parsley

Pound the steaks until they're about 1/4 inch (5 mm) thick. Season with the garlic, lime juice, salt, and pepper and marinate refrigerated for 1 to 2 hours. Remove the steaks from the marinate and pat dry, reserving the remaining marinade. Heat the oil in a large skillet over high heat and saute the steaks for about 2 minutes per side. Transfer the steaks to a serving platter and keep warm. Add the reserved marinade and the onion to the skillet and saute, scraping the bottom of the skillet, until the onion is slightly wilted, about 3 minutes. Top the steaks with the onion and parsley and serve immediately. Serves 4 to 6.